Cowboy Dan Tablescape

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As part of my personal chef business "Cookin Wild", clients often ask me to create table designs, or "tablescapes" to coincide with menus they want.   I have a fetish for dinnerware, table linens, and center pieces and I have a whole storage unit devoted to my obsession!! I create the design and menu items ahead of time, to catalog them for clients.  It helps them visualize my concept. … [Read more...]

Braised Pheasant with Red Wine Poached Seckel Pears and Spiced Carrot Puree

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I've modified this dish from a Sous Vide recipe for those of you who don't have access to a water oven, or immersion circulator.  I loved this dish so much that I didn't want to limit who could try it.  The texture will be slightly different, and searing the meat is done before braising, not after, but the flavor rocks!! I've used the photo for the sous vide recipe, so yours will look … [Read more...]

Sous Vide Frogs Legs with Carrot Pea Risotto

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If you're going gigging, and want to try frog as a main dish but have no other ideas besides deep frying, then this recipe is for you! Tough chewy frogs legs are tenderized and garlicky after being poached for hours in a water bath. The meat falls off the bone, and that's just fine with me since I'm adding it to a carrot/pea risotto!! And I just love the beautiful orange risotto which reminds me … [Read more...]

Sous Vide Chicken Fried Rabbit

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With such low fat, wild rabbit is notorious for being tough and stringy, but a low slow poach in the Sous Vide Supreme water oven makes it tender, and retains all the flavor. Add coating and a quick deep fry and this dish will beat fried chicken, hands down!! Served with fried polenta cakes and smoked red pepper cream sauce, this dish will knock your socks off!   … [Read more...]

Sous Vide Pheasant with Red Wine Poached Seckel Pears and Spiced Pumpkin Puree

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I've finally discovered how I can make the most juicy, and tender pheasant... with a Sous Vide Supreme water oven.  Once the pheasant are prepped and vacuum sealed, the water oven does all the hard work. While this dish has many components and may look intimidating, the steps are quite easy, and most can be done 24 hours ahead.  Don't shy away from this one... you'll love it and it's … [Read more...]

Venison Loin Medallions with Black Truffle Foie Gras Pate, Cabernet Venison Sauce

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Decadence without breaking the budget! These venison loin medallions are topped with a black truffle foie gras pate and served with potatoes, glazed carrots and trumpet mushrooms. It's so incredibly easy and your guests will think you've slaved for hours in the kitchen but it only took minutes to transform the venison medallions into a dish worthy of a four star restaurant. Black truffles and foie … [Read more...]

Dem Bones Dem Bones: Roasted Venison (Game) Stock!!

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ROASTED VENISON STOCK  Here in the He Hunts She Cooks kitchen, we like to employ “nose to tail” concept. Utilizing as much of the animal as possible, keeps waste to a minimum and creates some awesome dishes! Chefs love those often discarded bits such as offal (organ meats), tail, bones, cheeks, and hooves, for the proteins that are extracted during the cooking process. These proteins such … [Read more...]

Canning Game Meat

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  Click on the image to the right to watch Bobbie Jo's video on canning venison!   PRESSURE CANNING WILD GAME Late each Summer there is always that one day when I can point to and notice a slight change which signals Autumn is coming. The breeze is a bit cooler, and almost overnight the leaves begin to lose that summer green tint. That familiar spicy smell from … [Read more...]

Jerk Spice Rubbed Grilled Wild Ahi Tuna with Mango Bell Pepper Salsa

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In my efforts to drop a few (okay, a lot) of pounds, I made this jerk spice rubbed tuna that is grilled for under a minute to keep it moist. I cool the spiciness of it by serving the tuna on a bed of mango salsa. This Meat On A Stick Monday is light, low calorie, full of flavor, has heart healthy omega 3 fatty acids, a full serving of fruits and vegetables and there isn't a pound of butter in … [Read more...]

Coriander Agave Syrup Glazed Bacon Wrapped Scallops

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Course ground toasted coriander and agave syrup make a slightly spicy sweet glaze brushed over bacon wrapped scallops! The salty bacon tempers the sweet agave, and the plump juicy scallops make a great skewer. I served them along with a warm potato salad of fingerling potatoes and fresh crisp green beans with a bacon apple cider dijon mustard vinaigrette, but you could serve them with any side you … [Read more...]

Bourbon Glazed Game Meat Skewers with Dirty Rice

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Many years ago while living on the East Coast, I used to take my daughters to a food court restaurant called, Cajun Cafe. Their bourbon chicken/pork was soooo good! I’d get mine with a little extra spice. Since I moved to Cali I craved it but hadn’t found a Cajun Cafe, so I decided to experiment. With bourbon, brown sugar, and a kick of cayenne… I think it’s as close as I can get to their version. … [Read more...]

APRICOT CHILE GLAZED CHUKAR WITH GRILLED APRICOTS

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These little birds are grilled quickly and brushed with a spicy sticky glaze made fast with store bought preserves and canned green chiles.  Serve on a bed of salad greens for a light summertime meal.  Spatchcocking these little birds helps them cook evenly and lightening fast.   Click on the image on the right to watch Dan and Bobbie Jo prepare this delicious … [Read more...]

Sous Vide Cooking

Of all the cooking methods I use to put wild food on the table, sous vide cooking has to be the most intriguing and exciting. Sous vide cooking isn't necessarily new in restaurants, but due to advances in scaling the equipment for home use, and making it affordable, sous vide has allowed home cooks to take advantage of precision cooking. I've teamed up with Sous Vide Supreme to create a series of … [Read more...]